油茶籽油多酚化合物研究进展

油茶多酚是油茶籽中最重要的次生代谢产物之一，与油茶籽油的品质、色泽和氧化稳定性等紧密相关，但受提取条件、鉴定方法和加工工艺影响较大。为进一步了解油茶多酚的化学性质及潜在利用价值，本文对油茶籽油中多酚化合物的研究现状进行综述。明确了油茶多酚与油茶籽油抗氧化作用的关系，探讨了油茶多酚提取、鉴定的常规和新型方法，重点阐述了油茶多酚与品种、制油工艺、精炼步骤和预处理措施等的相关性，剖析了油茶多酚在适度加工条件下对改善油茶籽油氧化稳定性的影响。为油茶籽油适度加工过程中多酚的保留及调控、天然健康营养油茶籽油产品的增效开发提供一定的理论依据。

Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil

Polyphenols are one of the most important secondary metabolites in Camellia oleifera seeds,which are closely related to the quality,color and oxidative stability of Camellia oleifera seed oil.However,these compounds are greatly affected by extraction conditions,identification methods and processing technologies.In order to obtain further understanding of its chemical properties and potential utilization,in this paper,the current status of research on polyphenol compounds in Camellia oleifera seed oil is reviewed,with respect to 1)the relationship between polyphenols and antioxidant properties,2)the routine and innovative methods to extract and identify polyphenols from the oil,3)the influence of cultivars,oil production techniques,refining and pretreatment methods on the oil’s polyphenol content,and 4)the role of polyphenols in improving its oxidative stability under appropriate processing conditions.Previous studies can provide a theoretical basis for retaining and regulating polyphenols in Camellia oleifera seed oil under moderate processing conditions and for developing natural,healthy and nutritious Camellia oleifera seed oil products.